Dmitrii teaches 10 NY-style stuffed cookies, 15 with the Signature exclusives, in step-by-step video lessons: several base doughs, simple and compound fillings, and freezer-ready batches, so a warm bakery cookie is always one bake away.
Thick, stuffed cookies fail in three very specific ways, and none of them mean you are a bad baker. They mean the method had gaps.
The edges brown and the top cracks beautifully, then the knife hits a stripe of wet dough and the whole tray goes back into the oven to dry out.
You watch through the oven glass as proud scoops of dough slump into thin, greasy discs that snap dry by morning.
Caramel finds the one weak seam, floods the parchment and burns into a bitter halo, leaving your stuffed cookie hollow at the heart.
That is how Dmitrii builds every recipe in this course: dough, filling, sealing and bake treated as one repeatable system, not a lucky combination.
Gooey is a technique, not an accident.
Not a list of recipes to follow forever, but judgment you keep: here is what you walk away with.
10 base NY-style recipes in every plan and 5 Signature exclusives. Several doughs, simple and compound fillings, all of them freezer-friendly for bake-on-demand.
Bright citrus filling cuts through the buttery crumb, sharp and sunny against a sweet, tender shell.
Roasted peanut dough wraps a slow ribbon of coconut caramel that stretches when you break the cookie in half.
Dark cocoa dough, toasted nuts and a molten core of chocolate spread: the double-chocolate cookie every counter sells out of first.
Tart raspberry against green pistachio, a ruby-and-jade cross-section that sells itself before anyone takes a bite.
No butter, no eggs, and still a heavy, moist crumb: proof the method matters more than the dairy.
Espresso runs deep through the dough, bitter enough to cut the sugar and warm enough to smell across the room.
Toasted flakes in the dough, silky condensed milk at the center: one cookie, two textures of the same nut.
Ripe berries and toasted marshmallow pull into soft strings, a campfire s'more rebuilt as a bakery cookie.
Two tropical fillings inside one shell: the advanced build where your sealing technique finally earns its keep.
Toasted and heavy in the hand, this is the cookie that smells like a pastry shop at seven in the morning.
Warm winter spice and a festive filling made for December boxes, when cookie orders arrive faster than trays leave the oven.
Sharp berry folded into dark chocolate, the pairing pastry chefs never retire, sealed inside one thick, glossy-topped shell.
Sticky, crackling and gone too fast, this one turns a cookie into a night at the movies.
Soft fruit and savory cheese inside a sweet crumb: the unexpected pairing guests always ask you to explain.
Grassy green tea dough meets sweet berry filling, green against red, the photogenic finale made for the top of the box.
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“A thick cookie hides nothing. If the center is raw, everyone finds out. I love that honesty.”
Baking has been my life since I smelled my grandmother's loaves coming out of her wood-fired stove, and cookies are where all that experience gets to play. I built this course the way I bake at home: I tested every dough against real kitchens, crowded freezers and ovens that run hot, and I filmed every recipe one deliberate step at a time. My son Egor founded LeChefio, so believe me, my cookies face the toughest tasting panel in the family. Bring me your flattest batch on Studio or Signature, and we will fix it together.
Every cookie is a clear video you can pause and rewatch, with a downloadable guide to work from.
Mix, fill, seal and bake in your own kitchen, batch by batch, with the method fresh in mind.
On Studio and Signature, send photos of your bakes to the team and get specific fixes instead of guesses.
Baking solo? Essentials. Want a coach checking your batches? Studio. Want every recipe we filmed plus lifetime access? Signature.
Every plan is a one-time payment with instant access and a 14-day money-back guarantee.
Change your mind within 14 days of purchase and we will refund you.
Finish the lessons and homework on Studio or Signature and receive your certificate.
On Studio and Signature, the team reviews your work and answers questions for 12 months.
One year of access on Essentials and Studio. Lifetime access on Signature.
How long do I have access to the course?
Essentials and Studio include access for 1 year from enrollment. Signature includes lifetime access to the course and all future updates, so the recipes stay yours, including every cookie we add later.
I am a beginner. Is this course too advanced for me?
No. Every cookie is filmed step by step, and Dmitrii explains the why behind each move, not just the what. Start with the single-filling recipes, then move on to the double-filled builds. On Studio and Signature, the team looks at your photos and helps you correct anything that goes sideways.
What equipment do I need?
A home oven, a digital scale, a baking sheet, parchment and some freezer space for dough. A mixer is welcome but not required. Every recipe was developed for an ordinary home kitchen, not a bakery line.
Which cookie course is for me: this one or Modern Cookie Collection?
This course owns the American side: thick NY-style stuffed cookies, moist inside, built like mini pastries. Modern Cookie Collection covers European formats: tuiles, linzer, sandwich cookies and other refined classics. Want heavy, filled and gooey? Stay here. Want an elegant assorted cookie box? Take the Collection. The two courses share no recipes, so they pair well.
Do I get a certificate?
Yes, on the Studio and Signature plans. Finish the lessons, submit your final bakes and you will receive a LeChefio certificate of completion.
What if the course is not for me?
You have 14 days from purchase to request a full refund. Write to support within that window and we will return your payment, no questions asked.
10 NY-style stuffed cookies in every plan, 15 with the Signature exclusives, plus doughs that wait in the freezer until you want them warm. Learn the method once, and thick stops being a gamble.